Chicken Satay with Mango and Lime

Enjoy these mango and lime chicken satays! A fragrant, easy-to-prepare summer recipe made with fresh, local ingredients.

«I love going to the market! Whether to talk with merchants or to try new products, I feel free! Moreover, many portraits in my recipe book were taken at Jean Talon Market! I remember talking to a herbal producer and after few minutes of discussion, he kindly offered me two tomato plants. These plants gave me the biggest tomatoes of my life!!»

Samuel Joubert, addicted to good food and founder of the blog Coup de Grâce!

Ingredients

Chicken Satay

2 cups mango (approx. 2 mangos), cut into cubes
Juice of one lime
2 tbsp. fish sauce
1 tbsp. olive oil
160 ml coconut milk
800 g chicken breast, cut into strips
Salt and freshly ground pepper
About 20 bamboo skewers, soaked in water for 30 minutes

Arugula Salad

2 tbsp. olive oil
2 tbsp. white balsamic vinegar (or more, to taste)
150 g of arugula
1 green onion, minced
Salt and freshly ground pepper

Preparation

Marinade

Put all the ingredients, except the chicken, into a food processer and reduce to a purée.

Chicken Satay

Place the chicken strips and ¾ of the marinade in a bowl, then salt and pepper to taste. Toss them to ensure each strip is well coated with marinade. Refrigerate for at least 3 hours.
Skewer the chicken strips by “zigzagging” them on the skewers, and set aside.
Preheat the barbecue to maximum, then reduce the heat to medium. Oil the grill.
Grill the chicken for 3 to 4 minutes on each side, or until the chicken is cooked through. Brush generously with the rest of the marinade.

Arugula Salad

Mix the oil, balsamic vinegar, salt and pepper together in a bowl.
Put the arugula and green onion in a salad bowl, then add the vinaigrette. Toss well and serve it with the satay!

Preparation

3 hours and 15 minutes

Cooking

10 minutes

Servings

4 servings